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Tomato-Cucumber Salad with Basil Dressing

Celebrate the end of summer with this fresh tomato-cucumber salad.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, September 2004


  • 3 beefsteak tomatoes, cored, each cut into 8 wedges
  • 1 English cucumber, peeled, quartered lengthwise
  • 3 tablespoons red-wine vinegar
  • Salt and ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh basil


  1. Cut each tomato wedge into four pieces; cut cucumber into 3/4-inch chunks. In a bowl, whisk vinegar with 3/4 teaspoon salt, 1/4 teaspoon pepper, oil, and basil. Add tomatoes and cucumber; toss gently.

Cook's Notes

If you make this salad ahead of time, add the basil just before serving.

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